Chicken Salad With Two Dressings Recipe

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Chicken Salad With Two Dressings
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Ingredients
18
Count
Nutrition
753
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Use any cooked or roasted breasts, but not strongly seasoned ones. I poached mine in chicken broth.
  2. Make the vinaigrettes first, which will take you only minutes. Can be made the day before.
  3. Whisk ingredients for Vinaigrette 1 in a mixing bowl, cover, and leave. Can be left at room temperature.
  4. Whisk the ingredients for Vinaigrette 2 in the same way, but beat a little longer to help sugar dissolve. You could also do this in a blender although the quantity is small.
  5. To serve:.
  6. Arrange a small heap of mixed lettuces, torn up if necessary, on each of 4 large plates.
  7. Cut the chicken breasts in thick slices against the grain, and arrange a cut breast neatly on each heap of lettuce.
  8. Sprinkle equal quantities (about 2 teaspoons each) of capers over each breast.
  9. Clean, peel, and then slice the onion thinly. Cut onion rounds again, to form half moons. Arrange some over each chicken portion.
  10. Arrange the pecans on the salads. (I first roasted them in a hot pan to crisp them).
  11. Cut each grape tomato in half (if large, not if very small) and prepare the mozzarella. Toss the tomatoes and mozzarella balls (or cubes) in a bowl with enough of Vinaigrette 2 (the basil vinaigrette!).
  12. Arrange these tossed tomatoes and mozzarella next to, but slightly separate from, the chicken salad.
  13. Finally, drizzle enough Vinaigrette 1 over the chicken stacks, making sure it penetrates to the lettuce below.
  14. You will have vinaigrettes left over. Keep it or put in a small jug on the table, but add more of the basil dressing (V. 2) to the cheese and tomatoes on each plate before serving, using a teaspoon to distribute.
  15. Serve as suggested in intro. Put a little container of flaky sea salt like Maldon on the table, with breads and wine.
  16. *COOK'S NOTE: I made Vinaigrette no 1 with 2 tablespoons maple syrup, but suggested less syrup here for the average taste. If your maple syrup is the real thing and quite thin, you might want to use my original 2 tablespoons. It is SUPPOSED to be slightly sweet, to contrast with the relative sharpness of the basil one. Use your judgment. It's also an amazing discovery: it does not separate at all, and would be absolutely great with cold roast pork as well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 752.59 Kcal (3151 kJ)
Calories from fat 614.35 Kcal
% Daily Value*
Total Fat 68.26g 105%
Cholesterol 45.38mg 15%
Sodium 1724.17mg 72%
Potassium 344.21mg 7%
Total Carbs 31.34g 10%
Sugars 20.44g 82%
Dietary Fiber 3.69g 15%
Protein 7.92g 16%
Vitamin C 8mg 13%
Iron 1.2mg 7%
Calcium 85.3mg 9%
Amount Per 100 g
Calories 239.75 Kcal (1004 kJ)
Calories from fat 195.71 Kcal
% Daily Value*
Total Fat 21.75g 105%
Cholesterol 14.45mg 15%
Sodium 549.25mg 72%
Potassium 109.65mg 7%
Total Carbs 9.99g 10%
Sugars 6.51g 82%
Dietary Fiber 1.18g 15%
Protein 2.52g 16%
Vitamin C 2.6mg 13%
Iron 0.4mg 7%
Calcium 27.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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